Skip to main content
logo
Food Advertising by

Jackfruit ~ Nangka Muffins


Jackfruit - Artocarpus heterophyllus of the mulberry family which is native to parts of South and South East Asia is an aromatic fleshy fruit renowned for its delicious taste.  It is low in saturated fat, cholesterol and sodium and high in vitamin C and manganese.
The Jackfruit is enormous and prickly on the outside, looks somewhat like a durian.  Once the fruit is opened you'll find 'bulbs' ...... a kind of fleshy covering for the true seeds which are round and dark like chestnuts.  These seeds can be eaten once boiled.  When cutting up a Jackfruit, better to oil your knife and hands before cutting, as the fruit is very sticky.  You'll need to acquire the taste of the Jackfruit which frequently does not appeal to those unfamiliar with it. 
Incidentally, the Jackfruit is the national fruit of Bangladesh.  Want to know more about the Jackfruit?   Check it out 'Here'.




Jackfruit which is opened up to expose the edible bulbs.
Bulbs of the Jackfruit, even the fibery membrane can be eaten and they are sweet too.  The seeds can be boiled and serve as a tasty and nutritious snack.  Roasted,  dried seeds can be ground to make flour, which is blended with wheat flour for baking.



Just can't resist posting this picture ............  a bit chewy and utterly sweet!






Moist muffin with the sweet smell of Jackfruit ....... it lingers!

Ingredients
  • 1 cup low fat plain yogurt, 135 gm to 150 gm
  • 180 gm fresh jackfruit, chopped 
  • 250 gm self-raising flour
  • 1  tsp bicarbonate of soda
  • 1/4  tsp salt
  • 150 ml canola oil
  • 90 gm caster sugar
  • 2 eggs
  • 1  tsp vanilla
Method
  1. Wash and cut up the jackfruit into small pieces, mix in the  yogurt and let it rest for about 30 mins.
  2. Sift the flour with the bicarbonate of soda, salt and mix in the sugar thoroughly.
  3. Lightly beat up the eggs, mix into the jackfruit yogurt mixture, add in the oil and vanilla essence.  Mix well till the oil has been fully incorporated into the mixture.
  4. Pour the wet mixture into the flour mixture, mix till just combined.
  5. Spoon into paper cups and bake in preheated oven @ 180 deg C for about 20 to 25 mins.
  6. Test with a skewer till it comes out clean, remove from oven and cool on wire rack.
  7. Serve warm.


Comments

  1. This is a first for me Aunty Cheah! Have been a while I had jackfruit too!

    ReplyDelete
  2. Wow...delicious! But I like jackfruit so much that i don't think there'll ever be any left for making muffins :D

    ReplyDelete
  3. OMG, this is my favourite fruit! But it's like a curse to me. I'll have to sit in the toilet a whole day if I'm taking this thing. Maybe I should try baking them as well huh! But right now, I want to grab a few from you. Don't mind, right? haha.... Have a pleasant evening.
    Cheers, kristy

    ReplyDelete
  4. what a great and creative idea, jackfruit muffin, i must try this one day. Thanks for sharing dear.

    ReplyDelete
  5. What a great idea to use jackfruit. Must try this out when I manage to find a good one

    ReplyDelete
  6. I love jackfruit too! Like the way you added jackfruit in it...so yummy!

    ReplyDelete
  7. What a delicious and original muffin! I have not had jackfruit in ages. They are sold here in cans.

    ReplyDelete
  8. I never cook or bake with Nangka before. Great idea to bake with it. I can imagine the great smell that comes out of the oven when you bake these :)

    ReplyDelete
  9. 3 hungry tummies
    Thank you.

    Mary
    Yes I like to eat it as it is but just wannna try out in bakes and no regrets!

    Kristy
    Oh, your tummy can't take it? Nvm be my be guest, maybe once it's baked it'll work differently for you.

    You are most welcome, Sonia.

    penny
    Oh yes,please do. Funny, I still find it very difficult to go into your blog, takes ages.

    Thanks, Anncoo

    Biren
    Wonder how they taste canned. Can't beat fresh ones anytime.

    ReplyDelete
  10. I love jackfruits too, they are much tastier than the other species, chempedak. Great idea to make muffins out of it!

    ReplyDelete
  11. ICook4Fun
    Was just experimenting with it and it turned out great!

    Jeannie
    I love chempedak too, fresh, deep-fried or in ice cream.

    ReplyDelete
  12. Never had Jackfruit muffins....I wish I could find some jackfruit and make myself some!

    ReplyDelete
  13. I included jackfruit in a smoothie today. Would have never thought of muffins.

    ReplyDelete
  14. may i pls know is jackfruit = cempedak or nangka?

    rgds
    cat

    ReplyDelete
  15. Thank you for sharing. I will be trying this one.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Purple Sweet Potato Mooncake 2020 ~ 紫薯月饼

The Mid-Autumn Mooncake Festival is here again and it falls on 1st October, a Thursday this year.  But I have seen some mooncakes already on sale, maybe they want to catch up on sales during this Recovey Movement Control Order.  I have shared quite a few mooncake recipes on my blog and this time I'm sharing with you this Purple Sweet Potato Mooncakes.  Give it a try if you prefer something different from the norm.



Purple Sweet Potato Mooncake 2020  ~   紫薯月饼  (adapted from 'here')
Ingredients700 gm purple sweet potatoes (only 500 gm required)5 Tbsp honey65 ml oil440 gm lotus pasteKoh fun (fried glutinous flour)Method Steam the sweet potatoes, remove the skin and weigh out 500 gm to mash till fine.  (You can use the food processor or with a fork), I used the food chopper.Add in honey, oil and blend till fine, knead lightly.Divide into 25 gm dough, roll into a ball, wrap in cling wrap and chill in the fridge for about 30 mins.Meanwhile, prepare the filling, roll into balls of…

Puff Pastry Egg Tarts - 2 酥皮蛋撻

I took the opportunity to try my hands at making puff pastry from scratch when I was on vacation as the weather was quite cooling and I assumed that the dough wouldn't be sticky and messy to handle.
I could make both oil and water dough easily and there were no 'sweat and tears', LOL!  The pastries turned out nice and flaky and everybody gave their thumbs up for this dim sum, especially my dear grandnephew who asked for more!


Oil dough - Sieve the plain flour into a mixing bowl, add in the cold, cubed butter, mash with a fork and slowly combine to form a soft dough.  Wrap up with clingwrap and keep in the fridge for 30 mins.  (You can do this with a food processor if you wish),


Water dough - Sieve the plain flour into a mixing bowl, add in the slightly  beaten egg yolks, mix well, add ice cold water gradually,( you may not require the whole amount of water as too much water can make the pastry tough), mix well and form into a dough.  Wrap up with clingwrap and keep in the f…